This recipe is from a large collection of canning, pickling, relish recipes and more. No date but the other clippings in the box indicated 1940s through to 1960s. Recipe is typed below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Imperial Valley Cantaloupe Pickles RecipeImperial Valley Cantaloupe Pickles

3 quarts cantaloupe cubes or 4 medium size cantaloupes
2 quarts white vinegar
5 pounds sugar
3 tablespoons whole cloves
9 3-inch pieces stick cinnamon
1/4 ounce powdered lime (obtain from drug store–*see note below)
1 fresh lemon
1 fresh lime

Cut cantaloupes into quarters. Remove seeds. Peel melon sections. Cut cantaloupe in about 1 1/2-inch cubes or into wedges or fancy shapes with tiny cookie cutters. Cover with water in which the lime has been dissolved. Soak overnight. Drain and cover with fresh water. Bring to the boiling point. Drain again. Cook sugar and vinegar with spices (in a cheesecloth bag) for about 15 minutes. Remove spice bag.

Cook melon in sirup until tender and rather transparent–about one hour. Slice lemon and lime as thin as possible and drop into the melon-sirup mixture. Boil for one minute. Pack in sterilized jars. Fill with sirup and seal according to manufacturer’s directions. Store in a cool, dry place. Makes about seven pints cantaloupe pickle.

*RecipeCurio Note: See this recipe for details about purchasing lime for pickle recipes: Lime Pickles

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